CHOPPED SALAD APPETIZER SHELLS
How to make Chopped Salad Appetizer Shells
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
- Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
- Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
- Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
- Refrigerate up to 4 hours before serving.
- Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".
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Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #side-dishes #pasta #easy #european #dinner-party #finger-food #italian #pasta-rice-and-grains #pasta-shells #presentation #served-cold
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